These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.
Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins and lemon blueberry muffins! Does the world really need 1 more recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. 🙂
Hearty Texture. Not Flat. Not Squishy.
These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. If you want oat muffins instead of oatmeal muffins, you’ll love these applesauce muffins. Today we’re making OATMEAL muffins.
Oatmeal muffins are also different than baked oatmeal (like chocolate chip baked oatmeal cups), which are more like portable oatmeal. Still with me?
These oatmeal muffins are:
- Satisfying
- Simple to make
- Warm + buttery
- Made with oats
- Sweetened with honey
- Bursting with blueberries
Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above. What’s fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!
How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
- Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
- Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.
Then it’s time to bake the blueberry oatmeal muffins!
Ingredients for Blueberry Oatmeal Muffins
Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.
If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!
Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe below guarantees tall muffin tops.
More Muffin Recipes
- Apple Cinnamon Muffins
- Banana Muffins
- Morning Glory Muffins
- Blueberry Muffins & healthier Blueberry Banana Muffins
- Triple Chocolate Muffins
- Blackberry Lemon Poppy Seed Muffins
- Pumpkin Crumb Cake Muffins or Simply Pumpkin Muffins
- Bran Muffins
- Zucchini Muffins
They couldn’t be easier and I would love to know if you try them!
PrintBlueberry Oatmeal Muffins
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Ingredients
- 1 cup (240ml) milk
- 1 cup (85g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/2 cup (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140g) fresh or frozen blueberries (see note if using frozen)
Instructions
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 12-count Muffin Pan | Muffin Liners | Cooling Rack
- Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work. If using frozen berries, see note below.
- Oats: I recommend whole oats. Avoid steel cut oats, quick oats, and instant oats. Steel cut oats won’t absorb the milk and quick/instant are too thin and will dissolve in the batter as it cooks.
- Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
- Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
- Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
- Berries: If using frozen berries, do not thaw and reduce the milk down to 3/4 cup (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. No other changes to the recipe ingredients or instructions.
- Why the Initial High Temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Nutrition: Using SparkRecipes calculator and calculated using unsweetened almond milk these muffins come out to 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.
I made these with oat milk, vegan butter, whole wheat flour and added about a tbsp of apple butter for a little bit of extra moisture and put brown sugar on top instead of coconut sugar on top before baking. They were absolutely AMAZING.
My go to blueberry muffin recipe from now on. Desperately trying to raise my toddler with less sugar and these are fantastic. They froze really well too.
Thanks
Made these a couple of days ago, very tasty however they all sunk when they came out of the oven? Any idea why so i can change something next time.
These muffins were delicious, but I must’ve done something wrong the inside wasn’t light and fluffy it was more moist almost like they didn’t fully cook inside. But they tasted great. Any ideas what I could do differently? The almond milk I used was thick?
These muffins are the absolute best! Very easy to make and they freeze well! This was my first time making them and they turned out perfect! So delicious and healthy too! It will definitely be my go to recipe! 🙂
I LOVE these! They can be made in advance and eaten for breakfast and best of all they are just the right amount of sweet that I don’t feel bad giving them to my children ☺️
I don’t usually comment or do a review,
This recipe was excellent and the muffins turned out so good. This will be my go to recipe!
I made these with Bob’s Red Mill old country style muesli (all I had on hand) instead of oats and they turned out well! Maybe a bit crunchy with the nuts but I didn’t mind 🙂 followed the same steps.
These came together so quickly and are delicious! I subbed maple instead of honey (oatmeal and maple are a perfect pairing, I think!), doubled the cinnamon too. Also to tops I added oats with some maple sugar. They are really yummy. Thanks!
I made these last night. I substituted coconut sugar for the honey and frozen for fresh berries. Thanks for the detailed notes. They made all the difference. I couldn’t even tell there were oats in this. These are the best blueberry muffins I’ve ever tasted. So moist! And my husband loved them. I’m not a muffin fan usually, but I’ve had three today!
These muffins were easy to make and absolutely delicious! I am no baker by a long shot but I successfully made these and felt confident enough to share them with a neighbor who bakes. Thanks!!
Made exactly as written, and these were AMAZING! Excited to try the different derivations people have posted. Thank you for an easy, healthy breakfast!
These turned out great! I even missed the instructions about reducing milk when using frozen berries but they were still delicious, if a tiny bit crumbly. Would make again!
I made these exactly as the recipe directed except substituted 1/2 cup of light brown sugar for the honey, per your substitution guide at the bottom. Unfortunately I think this was my downfall because the muffins came out too bland (and this is coming from someone who doesn’t like too much sugar in my sweets). Next time I will use honey as directed (I ran out this time) or maple syrup. Otherwise the texture was great!
Can I use buttermilk in this recipe, Sally? If so, would I have to use less baking soda and/or baking powder?
Hi Rosie, yes you can use buttermilk! No other changes necessary.
Soooo good! I don’t use milk so I used canned coconut milk and kept the solidified fat from the milk out of it. I was nervous but it was amazing. I just had to bake the muffins for an extra 10 minutes at 350. Thank you, it’s my new go-to!
These are awesome !!! Will be my go to for muffins. Thank you so much.
Very good but I’d add more cinnamon and vanilla if you like a little more flavor in your muffins. Second batch I used whole milk and blackberries with extra cinnamon and vanilla and they were awesome!
Just made TWO batches!! The first batch was as written and they came out really nice! For the second batch, I used Truvia instead of honey, almond extract instead of vanilla, extra cinnamon (just because!) and blackberries. I used my hand mixer to beat the Truvia and butter smooth along with the egg and almond extract. That portion of the recipe was nice and fluffy and mixed well. I cut the blackberries in half as they were big and I used a bit more than a cup. This is going to be my GO TO recipe! I can’t wait to try other variations!
We loved these, and I just tried an interesting twist. I soaked the oatmeal in Trop50, added a bit of orange zest, and a cup of craisins. Omitted the cinnamon. Love my orange-cranberry muffins!
Hi Sally!
These blueberry muffins were a huge hit! My parents and kids loved them. I love them!
But I do have a question. If I wanted to make healthy oatmeal muffins just like this but want to substitute blueberries with just some chocolate chips, would I use 1 cup of milk for the oatmeal but leave all of the other ingredients the same?
Hi Julia, We are glad your family enjoyed these muffins! You can keep the recipe exactly the same and simply use chocolate chips in place of the blueberries.
Can I add protein powered in this recipe ?? I don’t wanna ruin the consistency of this
I added 2 scoops of fiber supplement with good results. Don’t know if this is the same consistency as protein powder but I added it to the oatmeal and milk.
I have not tried using protein powder in this recipe, but I do know protein powder tends to absorb a lot more moisture then flour, so you will have to adjust the wet ingredients to account for it.
I’d be interested to hear how it turns out.
Tried this recipe for the first time. They are delicious! Used 3/4 c. AP flour and 1/2 c. WW flour. Also added 2 tablespoons of ground flaxseed to oats for added bonus. I love, love, love cinnamon so doubled that. They are perfect!
These muffins are absolute perfection every time and have become our go to recipe. We typically do blueberry or chocolate chip but this morning I saw my bowl of leftover homemade cranberry sauce from christmas and decided to swirl that in the batter. Omg they were amazing. Will now be making cranberry sauce on the regular just to make these muffins
Easy and delicious! I subbed canola oil but otherwise made as written. Even a hit with my picky eater.
Best blueberry muffins I’ve ever had! My 2 year old loves these! I’ve made them several times. I am dairy free so I have to use water in place of milk and oil in place of butter. I also use whole wheat flour and stevia instead of honey. They always come out great!
Hi Sally!
This recipe looks awesome, I can’t wait to try it. I just have one question: If I only have the quick cook oats on hand, is there anything I can do/add to improve the likelihood of these coming out well? I seldom eat traditional style of oats, and have a hard time finding a small portion of them for purchase. Thanks so much! 🙂
Hi Jess! Use quick oats in a pinch– they will soak up a little more milk. (Whole oats are best whenever you can get your hands on them.)
Just made these muffins today and they are amazing !
I love this blog, but much like other poorly organised baking blogs, the lack of information cohesion makes this recipe difficult to follow.
These are awesome! Used 3/4 cup wheat pastry flour and 1/2 cup white flour. So yummy!! Thanks for great recipe
I used quarter cup of olive oil instead of the butter and mashed 2 bananas instead. I did about half the honey too, and is a nice lunchbox muffin. Mine turned out very well.